There's something I absolutely love about pork BBQ. Maybe it's the fact that it's cooked all day, low and slow, and then smothered in sauce and served on a bun with coleslaw. Or maybe it's just the fact that it's so easy to make yourself; all you need is a little patience. Even on a gas grill you can whip up some real-deal southern BBQ. I don't care what the pit-masters say; I can fool them all with my BBQ. But sometimes I'm in the mood for pork without the BBQ.
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